食品科学2026，Vol.47Issue(12)：216-227,12.DOI:10.7506/spkx1002-6630-20251124-188
湿度调控下红茶陈香形成的物质基础与变化规律
Material Basis and Evolutionary Pattern of Aged Aroma Formation in Black Tea under Controlled Humidity
摘要
Abstract
To clarify the material basis and evolutionary pattern of aged aroma formation in black tea under controlled temperature and humidity,a saturated-salt resorption device was used to simulate a specific humidity environment,and Gongfu black tea was subjected to accelerated aging.The effects of different treatment durations(10,20,and 30 days)on the aroma sensory characteristics and volatile compounds of black tea were investigated.The results showed that the intensities of floral and sweet aroma gradually decreased with prolonged treatment,and the aged aroma became perceptible after 20 days.A total of 89 volatile compounds were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME/GC-MS).Among them,the contents of 10 compounds responsible for floral and fruity aromas including linalool and indole ethane decreased significantly(by 25.8%-75.1%),whereas the levels of two key aged aroma compounds,2,2,6-trimethylcyclohexanone and dihydro-kiwi lactone,increased markedly(by 37.5%and 42.6%,respectively).Orthogonal partial least squares discriminant analysis indicated significant differences in volatile profiles among treatments.Based on variable importance in projection(VIP>1),relative odor activity value(ROAV>1),and Pearson correlation analysis,dihydro-kiwi lactone and 2,2,6-trimethylcyclohexanone were identified as key compounds regulating aged aroma formation and could be used as core markers to characterize the degree of aged aroma development in Gongfu black tea.This study systematically elucidates the dynamic evolution of key aroma constituents during accelerated aging of Gongfu black tea under controlled humidity conditions,providing theoretical support for the precise regulation of the production process for aged aroma-type Gongfu black tea.关键词
红茶/人工加速陈化/湿度调控Key words
black tea/artificial accelerated aging/humidity control分类
轻工纺织引用本文复制引用
郑昌坤,陈尚洲,张鹏,黄珊由美,邓锶涵,孙威江,黄艳..湿度调控下红茶陈香形成的物质基础与变化规律[J].食品科学,2026,47(12):216-227,12.基金项目
福建省星火项目(2024S0066) （2024S0066）
福建省科技特派员项目(KTP2025023A) （KTP2025023A）
福建张天福茶叶发展基金会科技创新基金项目(FJZTF01) （FJZTF01）
